Anti-inflammatory flatbreads

Anti-inflammatory rosemary flatbreads (AIP, low FODMAP, Paleo, low histamine, gluten free, grain free)

Making my own bread has been a long time coming. With so many dietary restrictions in place I often find that with most AIP bread recipes, I will tolerate one ingredient but not the other. But I hands down refused to accept that there was not a bread out there for me. A little while back I had experimented with water chestnut flour to create a warming bowl of porridge adapted from a traditional Indian recipe, and recalled seeing the flour also used to make traditional flatbreads. After a good googling, I stumbled across a few recipes for water chestnut flour breads and pancakes calling for little more than water chestnut flour, water and oil. How delightfully simple, I rejoiced. Now, you may have come across these recipes already. If you have tried them and successfully made them, I salute you. In fact I am in awe. As to how you achieved this I cannot even begin to comprehend. After several attempts at these my entire (and not all that cheap) bag of water chestnut flour ended up in the bin in a hideous gloopy, gungy mess. I've seen the evidence and I've seen the photos. I do not doubt that people are able to produce these gloriously fluffy, light breads with a mere few ingredients, but alas, I am not one of them.

Determined, I continued my search for something a little more robust. That's when I discovered Poori - a puffed Indian flatbread made from water chestnut flour and potato. Potatos are an AIP no no, so my thoughts turned to the humble swede (rutabaga) Surely anything a potato can do a swede can do better? Taking a traditional recipe for water chestnut Poori and applying my own adaptations, my little flatbreads were born. Cue tears of breaded joy.

Water chestnut flour can taste a little bitter but I think these work perfectly as a gluten free bread alternative for anyone on a limited diet.

Makes 8 flatbreads

You will need:

A food processor

Ingredients:

2 cups of water chestnut flour plus extra for dusting (Please see link below)
2 tablespoons of fresh finely chopped rosemary (or any other herbs you fancy)
1 cup of cubed, soft boiled swede
A generous pinch of Himalayan salt
2 teaspoons of water
2 teaspoons of extra virgin olive oil or melted coconut oil plus extra to grease the pan

Method:

Add the flour, rosemary, water, swede, salt and 2 teaspoons of oil to a food processor and blend on high speed until a ball of dough is formed.

Remove the dough from the food processor and split into 8 chunks. With your hands, flatten the dough to form 8 flatbreads around half a centimeter thick. Dust these lightly on both sides with more flour.

Heat a little coconut or olive oil in a large frying pan over a low heat. You want enough oil to lightly coat the pan and fry the bread, ensuring it doesn't stick.  You do not want so much oil that it entirely saturates the bread.

You will need to cook the breads in batches. I fry mine on a low heat for 4-5 minutes on each side until golden brown. I prefer to keep the heat low as this cooks them more evenly and prevents the outside from burning.

Suggestions:

Add dried coriander and serve with carrot soup
Add Italian herbs and garlic oil and serve with gluten free pasta
Add spices and dessicated coconut and serve with curry

The bready possibilities are now endless...enjoy.

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